The red kind, not those really delicious yellow and pink ones you only get for a little bit. They’re not pie cherries. I know they’ll go bad if we let them because we always forget to eat them. We’ll probably eat a few and then forget about them. Does anybody have any favorite recipes?
First recipe to come up on Allrecipes.com…Trying not to make a reference to the band Warrant.
:eek: You forget to eat them?!?
Send 'em on up to me. I have to restrict how many I buy because I’ll eat 'em until I get sick.
Wash and pit a ton of cherries. In a big, clean glass jar, put down a layer of sugar cubes. Add several inches of cherries and a couple of cloves. Add another layer of sugar cubes. More cherries. Do this until the jar is full. Then fill the jar with bourbon (cheap bourbon). Seal and store in a cool dark place for at least 6 months. Then serve the cherries over French Vanilla ice cream and the liquid in liqueur glasses.
Make a sauce for meat. They are supposedly good for duck but I wouldn’t know because I don’t eat duck, but cherry sauce on pork is also good.
Win.
Dry them. Wash, pit, and cut them in half.
Get 4 furnace filters and 6 dehydrator silicon sheets.
Put down a filer, a sheet, 1 layer of cherries, a sheet, and a filter. Repeat until you have 3 layers of cherries and a filer is on the top.
Bungie cord to a box fan. Turn the fan on high and let is run about 36 hours or until the cherries are like raisins. a little squishy but not wet.
(process thanks to Alton Brown)
I know it’s a zombie, but I thought people might want to know - I finally got around to opening that bad boy up and it was quite the success. The boozy, stumbling success. Each one of those cherries is like an alcoholic smack-yo-mama bomb in your mouth. I’m begrudgingly donating some to my boyfriend who’s doing a weekly show about drinking in the morning (it’s called, er, Drinking in the Morning, at the dot com, if you want to see the classy mason jar results) so he can brag on it. S’tasty.
Going by your first post, the cherries you described seem to be Rainiers? Is that what you ended up using?
Told ya! 
No, they weren’t Raniers, which I like to use for other stuff, they were the sweet red ones. (Bings? I’m not sure.)
I bought some sweet cherries from the Farmers Market for my mom, and they didn’t pass inspection with her as they weren’t the big dark perfect red beauties from the grocery store. So I pitted them and used them in my all-purpose cobbler recipe. Heavenly!!! … They can be chopped and folded into muffins with a bit of almond extract… I make great plans for cherries, but they usually get eaten before I can get the flour cannister out of the cupboard. But the boozy cherries recipe above sounds so fantastic I’m going to go search out more just for that!